And, I'm sure you'll all be jealous, today was $1 beers and $1 hot dog day at Santa Anita. First 3 courses were Bud, followed by 2 courses of mystery meat a la mustard, follewed by 6-8 courses of Amber Bock.

The sausage was amazing. The chef used neck meat from local Sonoma pigs, which he says tend to have sweeter meat than other pigs. The sausage had a delicate texture that went really well with the lentils.

As for the tamale, it was excellent, as well. But the mole really stole the show. It had no less than 20 ingredients, and the only ones I could confidently identify were chocolate, cinnamon, cloves, and some chiles of some kind.

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"I wish I had documented more…" said nobody on their death bed, ever.

Their beers are known for being huge and expensive, although I don't necessarily think that BrewDog's "extreme" beers are necessarily "better" than comparables from other breweries.

I wonder about the process; without distillation (or freezing?) it might be very difficult to make a beer that high in alcohol. I'm not aware of any yeast that would tolerate anything close to that in a traditional fermentation.